Parippu payasam is another version full of delicious flavor. It’s made using green gram (moong dal) and sabudana (tapioca pearls) with ghee-roasted coconut, raisins, and cashews then stewed in jaggery and coconut milk.
For those nights when you want some authentic tasting South Indian food, but you don’t feel like adding in a ton of ingredients, this Kerala Chicken Fry (Ularthiyathu) is perfect.
This White Chocolate Coconut Cheesecake w/ Matcha Pista Cookie Crust has some of my favorite ingredients. It’s creamy, but not overly sweet and offers some tanginess from the lime, and some earthiness from the pistachios and matcha.
It’s here. The chicken curry recipe that gives off nostalgia-inducing aromas. And, if you’ve never had a Kerala-style chicken curry, well, you’re in for a treat because this is the original Foodie Cutie’s recipe, or as I call her, mom (amma).
Kappa (more commonly known as tapioca or yuca) and Beef is like the better version of steak and potatoes. This dish is simple to make, but FULL of delicious flavor.
You know what the best thing about spin class is? No, it’s not those painfully tiny seats you sit on for 45 minutes, it’s the fact that you NEED carbs to power up and give your all in each class. At least, that’s the reason I will be going with when I stuff my face with this Hot Shrimp & Turkey Bacon Pasta in Sweet Basil Tomato Sauce.
This Apricot Chicken Tagine is nothing short of full flavor. Seriously, I can’t get over how satisfying this stew is. And, to top it off, it’s not difficult to make.